Sous vide ice bath?

I'm trying to get more into sous vide and have been doing quite a bit of research. I found some folks that recommend dunking your meat in an ice bath immediately after pulling it from your sous vide. As we say where I come from, "Is the juice worth the squeezing?"

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DiggingDogFarm_65362

Depends...that's the recommended safe procedure in some in some situations.

I recommend reading up on sous vide as much as possible and not just relying on random forum responses...there are a lot of safety issues involved.

Douglas Baldwin's stuff is a good place to start......

http://www.douglasbaldwin.com/sous-vide.html

Johan_Edstrom_5586

Chilling is a cook to chill vs. Cook to serve, that said cooking, chilling and pressing is very commonly used in professional environments for very uniform and ultra tender meats - the chilling step will actually often improve the final experience.

If you take the sous vide class this is documented, I also would suggest the regular cooking class as well as looking over the threads on the forums, to get an idea of "hyper-chill" look at the cryo-fried steaks.

anthony_34093

And more specifically to ice baths:

https://www.youtube.com/watch?v=FH9V8Dg86Zw

http://www.douglasbaldwin.com/sous-vide.html#Table_1.1

SteveM_20803

I still consider myself new at this, but the rule of thumb I use is if I plan to plate it immediately after the cooking is done, then there isn't a need to chill. Take it out of the bath, sear if needed, and serve. However, when I cooked 8 packages of green beans from the garden that will be reheated for a meal later, then those went directly from the sous vide bath right into a ice water bath, and then the freezer.

That is very basic. There are techniques that are exceptions. For example some will cook a steak, then chill it, or even freeze it. Then put the steak on a blazing hot grill to put an excellent but very thin crust on the outside but not change the level of doneness on the inside. I don't have the kind of patience. Yet.

johnnyhickson11

Excellent. I've looked over some of his stuff before. I was more asking if chilling the steak after sous vide would really impact my ability to get a good crust with searing without overcooking the steak. Now I can really dive in and do some trial and error. Thank you for the resources.